Flaky Dinner Rolls
Flaky dinner rolls made by laminating dough with butter and baking in a 12-cup muffin tin.
Equipment
- Large Bowl
- Rolling Pin
- 12-cup muffin tin
- Plastic Wrap
- serrated knife
- Wire Rack
- Oven
- Freezer
Ingredients
Ingredients
- 1 cupwarm milk 100 to 110°F- can use skim, 2% or whole
- 3 tablespoonsgranulated white sugar
- One.25-ounce envelopeactive dry yeast 2 1/4 teaspoons
- 3 cupsall purpose flour divided
- 3/4 teaspoonsalt
- 3 tablespoonsbutter at room temperature
- cooking spray
Instructions
Instructions
- Warm the milk to 100–110°F. Pour the warm milk into a large bowl, add the sugar and the yeast, stir to dissolve, and let sit 5 minutes until foamy.
- Add 2 3/4 cups of the flour and the salt to the yeast mixture. Stir until a rough dough forms.
- Turn the dough out onto a lightly floured surface. Knead until smooth, about 5 minutes. Add the remaining flour, 1 tablespoon at a time, only as needed to keep the dough from sticking to your hands—the dough should still feel slightly sticky.
- Shape the dough into a ball, cover with plastic wrap, and let it rest 10 minutes.
- Lightly flour a work surface (or the back of a baking sheet). Roll the dough into a roughly 12 x 10-inch rectangle.
- Spread the 3 tablespoons of room-temperature butter evenly over the rectangle.
- With a long side nearest you, fold the bottom third of the dough up toward the center, then fold the top third down over it (a letter fold) so you have a smaller rectangle. Cover with plastic wrap and place in the freezer for 10 minutes.
- Remove the dough from the freezer and remove the plastic wrap. Lightly flour the surface if needed and roll the dough again to a 12 x 10-inch rectangle.
- Repeat the butterless letter fold: fold the bottom third up, fold the top third down over it to form a smaller rectangle. Cover with plastic wrap and return to the freezer for 10 minutes.
- Remove the dough from the freezer and the plastic wrap. Roll the dough (still on the floured surface or baking sheet) into a 12 x 8-inch rectangle.
- Starting at a long side, roll the dough up jelly-roll style into a tight log. Pinch the seam to seal; do not seal the ends. Using a serrated knife, cut the log into 12 equal slices.
- Coat a 12-cup muffin tin with cooking spray. Place each slice, cut side up, into a muffin cup. Lightly spray the tops of the dough slices with cooking spray. Cover the muffin tin and let the rolls rise in a warm, draft-free place (about 85°F) until doubled in size, about 45 minutes.
- When the rolls have risen, preheat the oven to 375°F.
- Bake the rolls at 375°F for 20 minutes or until golden brown. Remove the rolls from the pan and cool on a wire rack for 5 minutes. Serve warm.
Notes
*Once you’ve cut your slices of dough and placed them into your muffin tin, you can cover and refrigerate until you’re ready to bake them (overnight is fine). When you’re ready to bake, cover lightly with a dish towel and let rise at room temperature until doubled in size.
*It’s best to bake these rolls in a muffin tin, which will help them keep their shape. They’ll flatten out more if baked on a baking sheet.
*If you don’t have a warm place for rising, use your oven if it’s available. Give it a 60 second heat-up, and then turn it OFF. Turn on the oven light and use the inside of the oven for your rising.
*These are easy to warm up, and they’re still great as leftovers a day or two after baking.
*It’s best to bake these rolls in a muffin tin, which will help them keep their shape. They’ll flatten out more if baked on a baking sheet.
*If you don’t have a warm place for rising, use your oven if it’s available. Give it a 60 second heat-up, and then turn it OFF. Turn on the oven light and use the inside of the oven for your rising.
*These are easy to warm up, and they’re still great as leftovers a day or two after baking.